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Blog

Filtering by Tag: fruit

Sour Cherry Pie

Patricia Reitz

Sour cherries may not be good eating out hand, but they make the BEST cherry pies!  Their season of availability is very short, only appearing at the market for a week or two each spring, so I pit and flash freeze them (here's how) so I can enjoy that fresh springtime flavor any time of year. 

And hey, if you have a batch of super flaky all-butter crust in the freezer too, you could whip a pie up in no time.  Seriously, can you imagine how happy you'd be to enjoy gorgeous pie on a cold winter day?  Your birthday?  Valentine's day? 

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This pie is a cinch to make.  Just line a pie plate with a bottom crust.....

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Stir together the pie filling and pour it in, top with a lattice crust, and bake. Use a cute little cherry crust cutter to decorate your pie, if you like.  I like! 

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Make someone's day.  Make pie! 

Items used to make this recipe:


Sour Cherry Pie

makes one pie

Ingredients

  • double crust recipe (here)

  • 2 pounds sour cherries, stemmed and pitted (fresh or frozen)

  • 1/3 cup tapioca starch

  • 1 cup granulated sugar

  • juice and zest of 1 lemon

  • 1/2 teaspoon fine salt

  • optional egg wash and turbinado sugar for the crust

Directions

  1. Roll bottom crust and place in glass or ceramic pie plate.

  2. In a medium mixing bowl, stir together the cherries, tapioca, sugar, lemon juice, lemon zest, and salt; pour into prepared pie plate.

  3. Roll top crust and cut into 1/2-inch thick strips, place on pie filling, weaving to form a lattice crust (as shown); trim excess crust from pie plate.

  4. Place pie plate on half sheet pan and brush top crust with beaten egg wash (whole egg and 1 tablespoon of water) or cream; sprinkle with turbinado sugar.

  5. Bake pie for 60-75 minutes, or until the filling bubbles; cover edges of pie with foil if it starts to get too brown.

Freezing Peaches

Patricia Reitz

Freezing Peaches - ButterYum

Freezing Peaches - ButterYum

I absolutely love when fresh peach season arrives.  Peaches make an appearance in my morning smoothies so here is the easiest and most simple technique I've found to preserve these sweet summer fruits.  

how to freeze peaches for smoothies - ButterYum

Start with clean, ripe peaches.  I find the less the peaches are handled, the nicer they look so I don't peel them, but you certainly can if you like (my favorite technique for peeling peaches can be found here).   

You'll need some freshly squeezed lemon juice to make an acidulated water dip that will help preserve the peaches color. 

The acidulated water is made of 1 part freshly squeezed lemon juice and 4 parts water. 

Simply cut the peaches into wedges and dunk the in the acidulated water. 

Then place the peach slices on a silpat lined sheet pan and pop them in the freezer for several hours until firm.

After the peaches have frozen solid, transfer them to a freezer-safe container for long term storage.

If you plan to use the peaches within a month or so, you can use a standard zipper storage bag.  For longer storage, use a vacuum sealer (here's the one I have).

how to make pureed peaches for smoothies - ButterYum

An even quicker peach preparation to use in smoothies is to place the slices (not frozen) in a heavy duty blender and give them a blitz.  Then portion individual amounts into small freezer bags.  As you can see, the color has darkened a bit, but that's fine with me since the puree is going into this smoothie recipe.  

Note:  Freshly squeezed lemon juice can be added to help preserve the color, but that would change the overall flavor of the peaches so I opted to not do that.  

Items used in this technique:


Freezing Peaches

makes 8 servings

Ingredients

  • 4 ripe peaches, washed and dried

  • 1/2 cup freshly squeezed lemon juice

  • 2 cups cold water

Directions

  1. Peel peaches if desired.

  2. Cut peaches in half and remove pit; cut peach halves into 8 wedges.

  3. In a small bowl, combine lemon juice and water; dip peach slices into water and place in a single layer on a silpat lined half sheet pan.

  4. Freeze for several hours or overnight; transfer to freezer-safe container for long-term storage.